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Potato & wild mushroom melt

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Potato & wild mushroom melt

Potato & wild mushroom melt

You can never have too many main course recipes, so give Potato & wild mushroom melt a try. This gluten free recipe serves 6. One serving contains 798 calories, 25g of protein, and 63g of fat. 38 people found this recipe to be scrumptious and satisfying. If you have broken walnut pieces, walnut oil, pink fir apple potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

1
To make the tarragon oil, chop the tarragon leaves, then warm the groundnut oil in a small pan.
Ingredients you will need
TarragonTarragon
Peanut OilPeanut Oil
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add the tarragon, season with a pinch of salt, then liquidise until smooth with a stick blender. Set aside. Can be done up to 2 days ahead.
Ingredients you will need
TarragonTarragon
SaltSalt
Equipment you will use
BlenderBlender
3
Cook the potatoes in boiling salted water for 20-25 mins. Cooking them a bit longer than usual will give them a very soft, almost creamy texture.
Ingredients you will need
PotatoPotato
WaterWater
4
Drain and halve the potatoes lengthways and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
PotatoPotato
5
While the potatoes cook, arrange the tomatoes on a baking tray, season, then drizzle liberally with walnut oil. Put under a pre-heated grill and cook for 6-8 mins until they start to colour and soften. Set aside to be served at room temperature.
Ingredients you will need
Walnut OilWalnut Oil
PotatoPotato
TomatoTomato
Equipment you will use
Baking PanBaking Pan
GrillGrill
6
Add the sliced red onions to the cooked potatoes, with the lime juice. Cover and keep warm.
Ingredients you will need
Lime JuiceLime Juice
Red OnionRed Onion
PotatoPotato
7
Heat oven to 220c/fan 200c/gas
Equipment you will use
OvenOven
8
Rinse the mushrooms briefly and pat dry. Saut in butter over a high heat, then season.
Ingredients you will need
MushroomsMushrooms
ButterButter
9
Add the mushrooms to the potatoes and red onions. Stir the mustard into the cream, then lightly whip the cream (see tip, opposite). Season and stir it amongst the potatoes, onions and mushrooms, then spoon over a large ovenproof platter.
Ingredients you will need
Red OnionRed Onion
MushroomsMushrooms
PotatoPotato
MustardMustard
OnionOnion
CreamCream
10
Lay the strips of cheese, overlapping haphazardly, on top. Can be done up to 1 hr ahead.
Ingredients you will need
CheeseCheese
11
Now finish it in style.
12
Bake until the cheese begins to melt and is tinged to a light golden brown, about 10-12 mins. Arrange the grilled tomatoes down either side of the platter, scatter the broken walnuts (if using) Over the tomatoes and drizzle with tarragon oil.
Ingredients you will need
TarragonTarragon
TomatoTomato
WalnutsWalnuts
CheeseCheese
Cooking OilCooking Oil
Equipment you will use
OvenOven
13
Serve the rest of the tarragon oil separately.
Ingredients you will need
TarragonTarragon
Cooking OilCooking Oil
DifficultyExpert
Ready In1 h, 15 m.
Servings6
Health Score19
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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